How to make beef broth clear. Clear chicken soup

A good broth can become not only the basis for soup, but also an independent dish. At the same time, it is very important that it pleases not only the stomach, but also the eyes. We will teach you how to cook a clear golden broth, it's not difficult at all - the main thing when cooking is to follow our advice.

What to cook

Broths are best cooked in stainless steel pots, then their taste will not deteriorate. Enamelware is also suitable, but only the enamel should be free of chips and cracks. Choose a saucepan large enough so that there is no liquid up to the brim.

Meat

The choice of meat for the broth is quite large. It can be the chest and dorsal parts of the carcass, rump, rump, loin, shank. A piece can be with or without bone. Bones, if used, need to be cut before cooking, so they will give more fat to the broth. Meat should be washed well before cooking.

As for fat, it's a matter of taste. If you can completely cut off the meat before cooking, then the taste of the dish will turn out to be unsaturated and uninteresting. Too much fat in the broth is also unlikely to please anyone. Zealous housewives can later use the cut off mass for frying vegetables.

The finer the meat is cut, the more nutrients will pass from it into the broth. For dietary purposes, a piece for broth can generally be finely chopped, as for kebabs. But in this case, you must not forget to strain our dish after cooking.

Water

If you need a delicious broth, then the water should be cold at the very beginning of cooking. If you need tasty meat, then fill it with hot water, but not from the tap, it is better to heat the water in a kettle.

For 1 kilogram of meat and bones, you need to pour about 4.5 liters of water. But if you want a stronger broth, there should be less liquid.

The main rule: in no case should water be added to the broth during cooking. Filled it up once and that's it. The fact is that adding water to both the broth and the soup greatly impairs the taste of the dish.

How to cook

After boiling, the broth must be left on a small fire. And do not let it gurgle too much, otherwise it will be cloudy.

After the broth boils, you need to remove the foam from it. Then it will be transparent.

To improve the taste of meat, you need to add a glass of vodka to the broth. The piece will become soft, and the alcohol will boil away.

The meat will become softer if you add a couple of pinches of soda to the broth during cooking.

Clarify the broth

One way to get a clear broth is to drain the first water immediately after boiling. But be careful, the meat gives its nutrients to the broth in the first 20 minutes after the water begins to boil.

If you did not have time to remove the foam, then you need to pour a little cold water into the pan, the broth will boil, the foam will pop up and you will remove it. Yes, we recommended not to add water during the cooking process, but it’s better than getting a cloudy dish at the end.

Braces will help to lighten and make the broth transparent. In the old days they used black caviar, but now housewives choose squirrels. They are shaken up, and then added to the pan. The protein absorbs all the dirt and suspension - the broth becomes golden and transparent. And you just strain it through double-triple gauze.

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Additives

Recipe Usually, an onion with the first layer of husk removed, carrots, various roots, bay leaves and peppers are put in the broth. Supplements are added about an hour after the start of cooking.

Carrots and parsley root not only give the broth an aroma and a delicate taste, if they are cut into strips and fried in a dry frying pan, and then put into the broth, the latter will turn golden.

The ginger root gives the broth an interesting taste. With it, the dish turns out to be slightly spicy.

A dry piece of cheese added during the cooking process improves the taste of the broth well.

salt

Meat broth is usually salted about half an hour before the end of cooking. If you feel that the salts have been shifted, then you need to pour a little rice into cheesecloth and lower it into the broth for 5-7 minutes. The rice will draw out the excess salt. For the same purpose, you can use plain flour or raw potatoes.

How much to cook

Recipe The meat is cooked for about 1.5-2 hours. The time depends on the size of the piece and its freshness. Young - cooked faster, old - longer. In general, the slower, at a lower heat, the broth is cooked, the tastier it turns out.

After cooking

The broth can be strained, but this is not necessary. You should remove the meat and bay leaf, onion and roots from it. Cut the meat into portions, put on a plate when serving the broth.

The basis of a clear broth should be laid at the very beginning of cooking. The most delicious and rich broths are obtained from meat "on the bone", that is, from a combination of meat and bone components. Well-thawed and thoroughly washed meat should only be poured with cold water.

If fatty meat is used, after boiling, the cloudy water must be drained, topped up with clean water and continue cooking. At the same time, immediately reduce the heat under the pan to a minimum.

To obtain a fragrant and clean broth during cooking, you need to put a whole peeled onion in it, which should be removed at the end of cooking, and foam should be periodically removed from the surface of the liquid. To do this, you need a slotted spoon - a special flat spoon with holes.

It is necessary to make a reservation and mention the nuances associated with fish and chicken broths. When cooking, you need to salt it before laying the vegetables in the pan - this will keep it transparent. And fish broths should be boiled only from pike perch - all other types of fish will make the broth cloudy. And it can't be fixed.

During the entire preparation of the dish, do not cover the pan with a lid, because when the lid is closed, the foam that appears does not rise up, but immediately settles to the bottom.

As for some types of vegetables, it should be mentioned separately. It is better not to grate it, but just cut it. Otherwise, it will give additional yellowish foam.

If, despite all efforts, the broth still turned out to be cloudy, you can resort to emergency measures, namely, to clarify it with absorbents.

First, the meat must be removed from the liquid. Then you can start straining the broth. For these purposes, a fine sieve or gauze folded in 3-4 layers is suitable. Strained broth is suitable for soups, but if it was conceived as an independent dish, it is also necessary to carry out clarification.

To do this, you need the protein of one egg - the yolk will not take part in cleaning. One protein is able to lighten two liters of broth. Well-whipped protein is excellent absorbent.

The resulting mixture should be poured into a slightly cooled broth in a thin stream, stirring it constantly so that the protein is evenly distributed throughout the contents of the pan. After that, you need to let the broth boil over low heat, continuing to stir it.

A five-minute simmer is more than enough for the egg white to coagulate and settle to the bottom. It is not necessary to take it out with a slotted spoon. The broth can simply be re-strained.

In addition to the absorbent described above, the so-called "drawback" can be used. It is also prepared on the basis of egg whites, but 100 grams of minced meat and two or three tablespoons of broth should be added to it. Such an absorbent will not only cleanse and clarify the broth, but also add nutrients to it.

Perhaps everyone has heard at least once about the beneficial properties of chicken broth - it helps to cope with a cold, restores the strength of an exhausted body, replaces full-fledged meat for people on a diet, perfectly removes the effects of alcohol intoxication, etc. And, of course, in the first place is the classic transparent, like a tear, broth. However, transparency still needs to be achieved, because not every housewife gets it on her own. How do you make clear chicken broth?

Main ingredients for the broth:

• chicken (whole or thighs. It is undesirable to take the fillet, otherwise the broth will not be rich enough);
  
• whole onion;
  
• 2 medium carrots;
  
• 3-5 l. water.
  

Optionally, you can add potatoes or any cereal, but then instead of the broth you get soup.

The classic way to make clear broth

1. Rinse the chicken thoroughly under cold water and remove excess fat from it - this way the likelihood of getting a cloudy broth will decrease several times. For fidelity, you can also remove the skin - this is especially true for purchased chickens. However, if the chicken is homemade, it is better not to touch the skin, because it contains the main amount of useful elements.
   
2. Place the chicken in a saucepan and cover with 3 liters of cold water. Put on the smallest and slowest fire - let it bring to a boil for about half an hour. Immediately put a whole onion with a husk into the broth, peeling it from the ground - this will give your broth not only transparency, but also a beautiful golden hue.
   
3. Remove the foam after the first boil.
   
4. Boil the chicken for about three hours, removing the foam a few more times, and at the end of cooking, remove the onion from the broth and discard. You have a clear broth!
   

There is an alternative way to prepare the broth, but it will require a little more effort. The ingredients remain the same.

1. Rinse the chicken under cold water and remove the skin and excess fat from it.
   
2. Place the chicken in a pot of hot water and bring to a boil over medium heat.
   
3. After the foam appears, drain the water and fill the pan with cold water. Let the broth boil on the slowest fire.
   
4. At this time, grate the carrots on a large grater and cut the onion into cubes. Fry the resulting mixture in a dry hot frying pan without oil until golden brown. Make sure that the vegetables do not burn, as the ashes will add bitterness to the broth.
   
5. Wait until it boils, remove the foam and put onions and carrots into the pan. Further, as in the first recipe, cook the broth over low heat, periodically removing the foam.
   
6. Seasonings should be added 10-15 minutes before the end of cooking, so that they have time to add flavor, but do not have time to boil. Keep in mind that after turning off the fire, the seasonings will need to be removed, so if there are a lot of them, put them in a makeshift gauze bag, it will be easier to remove it.
   
7. Also take out the vegetables - they have already given all their taste and color to the broth, and in the future they are no longer needed.
   
8. The broth is ready. In rare cases, and with the exact implementation of this recipe, the broth is not transparent enough - then you just need to strain it through cheesecloth folded in half into a large heat-resistant container.
   

And finally, some useful tips that can be useful not only in the preparation of the broth, but also in the preparation of ordinary chicken soups:

• ground sweet peas and bay leaves go well with chicken;
  
• dried dill umbrellas help to shade the taste of the chicken, adding new notes to it without interrupting its true taste;
  
• it is undesirable to use peppercorns and cloves - they completely kill the taste of meat;
  
• it is better to cook the broth without a lid - this will reduce the likelihood of a strong boiling of water, and, therefore, the broth will be more transparent;
  
• if you are focusing on a delicious broth, you need to salt it immediately when the water starts to boil. Well, if you want to end up with tasty meat, add salt half an hour before the end of cooking.
  

By adhering to these tips and small nuances, you have every chance of making clear chicken broth. Well, when you get what you want, do not forget to serve fresh herbs and fragrant crispy croutons to the table, and then the household will definitely appreciate your efforts.

Chicken broth has medicinal properties. Due to the content of fats and meat broth, the broth helps to restore strength during an illness. Unlike meat, it does not overload the digestive tract and is perfectly absorbed. Quite often the yushka turns out to be cloudy, in this article we will tell you how to cook a clear chicken broth.

There are several ways to prepare a clear broth - cold and warm. During the preparation of the dish in a hot way, the meat ingredients are poured with raw hot water. The liquid is brought to a boil, and then drained. The chicken should be washed and again add raw water to the pan. Thus, we get a “second” broth, devoid of foam and harmful impurities. This food is recommended for allergy sufferers and people with diseases of the digestive tract. True, there is very little fat in such a soup, so when serving, you can add butter to the plate. You can supplement the dish with boiled eggs and crackers. You can also cook yushka in a cold way. To do this, fill the meat ingredients with raw cold water and put on a slow fire. After boiling, remove the foam and add a glass of cold water. All foam and cloudy inclusions will float to the surface of the liquid. It is only necessary to remove the foam with a slotted spoon. After re-boiling the meat, let it sweat for 1-2 hours. 20 minutes before cooking, add chopped onions and carrots. You can salt the broth at the beginning or at the end of cooking. If you add salt immediately after boiling, you will get a delicious and fragrant broth. When salt is added at the end of cooking, tasty and juicy meat is obtained. Add vegetables and seasonings 20 minutes before the yushka is ready. If you want the broth to become golden, add an unpeeled, washed onion to the pan at the beginning of cooking. Onion peel will give the liquid a golden color. The broth will turn yellow if you add carrots fried with onions to it. Try not to overcook the vegetables. If you are using store-bought chicken, remove the skin from the chicken. Poultry should not be cleaned, as its skin contains a minimum of fat and a lot of useful substances. If you see that the dish is opaque, then you can resort to emergency measures to clarify the liquid. Separate the whites from the yolks and beat them until foamy. Pour the egg whites into the boiling bowl and stir all the time. Keep the protein in the soup until the end of cooking, and then remove it. After cooking, you can strain the broth through several layers of mari. A cloudy yushka is obtained due to the high fat content, so be sure to remove the skin from the bird and cut off the tail. The back of the bird contains the most fat.

Try to use whole, not ground spices. Ground black pepper and coriander make the taste of chicken not so bright, so it is better to replace these spices with allspice and bay leaf. If you want to add cereals or noodles to the broth, boil them in a separate bowl and pour the broth over before serving. It is impossible to cook a clear broth with noodles or cereals (except rice). Cereals contain gluten, which makes the liquid cloudy.

Broth is not just food. This is the main dish that gives strength during illness. Also, on its basis, you can cook various soups, sauces, cereals, aspics and aspics. And many housewives often wonder how to make the broth transparent. After all, if it is served as an independent dish, it should look appetizing.

The main ingredient of the broth is meat. And the taste of the future dish depends on the right choice.

Beef meat broth will be the most flavorful of steers up to 3 years old. Their meat is juicy and tender. It cooks faster than old beef. But, unlike veal, it has accumulated many useful substances.

Pork is better to choose bacon breeds. They have lean meat with little fat. It cooks quickly, and the broth is fragrant and tender.

Chicken broth is more rich from poultry. Broilers are absolutely not suitable. It is desirable that the bird be chilled, not frozen.

PRODUCT SELECTION

For cooking, you need three main components:

The dish turns out to be more saturated and fragrant not from the pulp. Meat should be with bone. With prolonged cooking, a large amount of extractive substances are released from the bones and connective tissue.

Parts of the carcass also play an important role. Pork has the best meat for cooking - on the shoulder. Beef has brisket, neck and ham.

Chicken broth will turn out equally tasty from any part of the bird. You can use either a lean breast or wings, or a whole carcass. Both chicken and meat broth must be cooked in clean water. If there is no well or bottled, then you can use filtered.

Depending on the required concentration, approximately 2 or 3 liters of water will be needed per kilogram of meat. The meat must be completely covered with water. It should be borne in mind that when boiling, the water will evaporate, so it is advisable to immediately pour a little more water. If you add cold water as it boils away, then the taste will not turn out to be saturated.

Vegetables and herbs are needed to enrich the aroma and taste. Carrots, onions and celery are traditionally added to meat and chicken broth. If desired, you can add leeks, bay leaves, turnips and other roots to your taste.

SECRETS OF PREPARING CLEAR BROTH

So that the meat broth does not become cloudy, it is necessary to cook it correctly. To do this, you need to follow six simple steps:

1. The first step is to prepare the products: wash the meat and vegetables. You don't need to cut the meat. It should be cooked in a large piece so that it releases juices gradually. It is advisable to remove the skin from the chicken. Otherwise, the dish will turn out very greasy.
2. The meat must be poured with cold water. To get a tasty broth, putting it in boiling water is categorically not recommended. In this case, the surface of the meat is covered with a protein film and extractive substances do not come out of it well. But the meat remains tasty and juicy.
3. When the water boils, you need to remove the foam. It is convenient to do this with a slotted spoon. Don't let the foam sink to the bottom. This will spoil not only the appearance, but also the taste of the dish.
4. Half an hour before the end of cooking, add prepared vegetables and spices. In order for the broth to be a pleasant golden color, you can put a little onion peel or an unpeeled onion. In order for the flavor of vegetables to be more saturated, they can first be fried in a dry frying pan, and then boiled in meat.
5. You need to cook over low heat, avoiding a violent boil. If it is difficult to make the necessary fire on the stove, then you can put the pan in the oven at a temperature of 100 - 120 degrees. Cooking time depends on the required concentration and quality of meat. Pork and veal should be cooked for 1 - 2 hours. Older beef is boiled for up to 3 hours. It is enough to cook the chicken for 1 - 1.5 hours.
6. At the end of cooking, the meat with vegetables should be removed, and the broth should be filtered. To do this, you can use a fine sieve, a wet linen napkin or gauze folded in several layers.

If you follow these simple rules, the dish will turn out to be transparent, a pleasant golden color.

HOW TO SAVE MUDDY BROTH?

Sometimes the broth can become cloudy. But this is not a reason to be upset. You need to know how to make the broth transparent with a guy line. At the same time, different braces are used for different types of meat.

The first step is to remove excess fat from the broth. To do this, you can run a very cold ladle over the surface of the broth. After that, strain it through several layers of gauze.

After you can prepare a guy. Egg white is a universal quickdraw for all types of broth. For two liters of liquid, you need to take one protein, 2 - 3 tablespoons of water and 100 grams of minced meat. Pour the mixture into the boiling broth and cook, stirring, for 5 minutes. After that, cool it and strain it.

For another type of protein brace, minced meat is not needed. To prepare it, you need to grease the plate with lemon juice and break the protein into it. Salt it a little and beat it. Pour the protein into the cold broth and bring to a boil. Turn off, let cool and strain.

To lighten the meat broth, you need to add minced meat to the protein. If cloudy chicken, then add minced chicken.

In order to clarify the fish broth, the protein is mixed with water and grated carrots and finely chopped onions are added. Boil until the guy line settles to the bottom.

SECRETS OF CORRECT LIGHTING

The pull must be cold. The broth can also be used warm, but its temperature should not exceed 70 degrees. First, half of the guy is inserted. After boiling, the remaining part is poured in and brought to a boil.

If minced meat is used in the guy, then you need to cook it over low heat for about an hour. With a brace on some proteins, clarification takes no more than 10 minutes.

After that, the dish must be allowed to cool. Remove the guy from the surface with a slotted spoon and strain. When clarified with proteins with minced meat, the dish is saturated with meat aroma. Its taste becomes richer and brighter.

When cooking the broth, you need to remove the foam in time and prevent a strong boil. In this case, the dish will turn out transparent. If it still turned out to be cloudy, then it can be lightened. And you can make a dressing soup based on it. In this case, it will not be noticeable that the broth turned out to be cloudy.

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